Although Vanillekipferl is traditionally a German Christmas Cookie, I make them year round. These light and delicious cookies are made from ground almonds, then flavored with vanilla and coating of sugar. Even though they don’t shout CHRISTMAS!, they are perfect for your Bunter Teller. And yet, they are the perfect thing to enjoy with a coffee in summertime. My favorite recipe for these cookies comes from a German Cookbook, but I’ve share the Vanillekipferl recipe in English to make it easier for everyone to understand. Both the metric measurements and American conversions are included.
Be aware, there are only a few ingredients in a Vanilla Kipferl cookie. This means that each ingredient is important. Don’t substitute margarine for butter, and don’t use stale or old almonds. The flavors will all show through. Because I often bake German Recipes, I keep Vanilla Sugar on hand. You can buy it (CLICK HERE–> Vanilla Sugar), or make it yourself (CLICK HERE for the recipe–> Home Made Vanilla Sugar).
You can buy Ground Almonds in some specialty stores or online –> Buy Ground Almonds HERE.
Or make it yourself in a food processor. Put whole almonds into a food processor, and pulse until you have ground Almonds…. pulse too much, and you will have Almond Spread (great with jam on toast, but not so good for these cookies). Even better… if you have a German Hand Grinder for nuts, you will get the perfect texture every time!
I’ve added step-by-step photos below the recipe…
Quick Vanilla Sugar Recipe
If you bake a lot of German recipes, it’s good to make your own Vanilla Sugar. Follow this link for a Quick Vanilla Sugar Recipe to keep on hand. —>Quick Vanilla Sugar Recipe
Where to Buy Vanilla Sugar
You can find Vanilla Sugar online at Amazon
Step by Step Photos for Making This German Vanilla Kipferl Recipe
Put the mixed dough in a line on some plastic wrap
Wrap the plastic around the dough, and smooth it a bit.
Chill… 30 minutes in the refrigerator
Take out and cut off small pieces
Roll the dough between your hands to make an oblong shape
Maybe 2 inches long
Now bend the cookie to a crescent shape, and taper the ends a bit.
Put the dough crescents on a baking sheet and put into oven
While the cookies are baking, prepare the sugar station.
I put a cooling rack over a cookie sheet lined with waxed paper (you don’t have to add waxed paper, I just think it’s easier to clean that way)
Put the bowl of vanilla sugar next to it.
Take Warm Cookies from Cookie Sheet….Dip them in Vanilla Sugar
Set on Cooling Rack
Let Cool on the Rack…
Store in an Airtight container (you might want to hide the container, or you will be baking more cookies before you know it)
Looking for More German Christmas Cookie Recipes in English?
Christian Teubner’s book, “Christmas Baking Made Easy” is one of the best German Christmas Baking books in English that I have found. There are photos for many of the recipes… and all the recipes are measured in metric and American conversions.
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